salsa

Grilled Fish Tacos with Avocado Salsa

By in Main Dish, Seafood 2 Comments Tags: , , , , , ,

fish tacos

Sometimes when I suggest a meal to my hubby I get a raised eyebrow and I know, it’s a no go. But, sometimes I know that the aversion is all in his head, so I go ahead and make it anyways, sure that he’ll love it. Sometimes it just end up putting a nail in the coffin, other times he’s pleasantly surprised and we add another delicious meal to our repertoire. The latter is the case with these fish tacos – none of us could get enough.

This is the type of meal that I end up thinking about all evening after we’ve had it for dinner. Even after eating it, I still crave it because it’s just so good. And it’s pretty darn healthy too, which just makes it that much more crave worthy. I had never had red snapper before having this dish. We’re not major seafood people, we don’t like things too fishy tasting. To my delight red snapper isn’t fishy at all, especially when marinated in tex mex herbs and spices. And the avocado salsa. Oh my, I could eat it with a spoon. It’s not your typical chunky salsa, it’s smooth and silky and lends a nice spicy kick and cooling factor all at once.

Please give this recipe a try, even if you’re unsure about fish tacos or fish in general. I’m pretty sure it will be a win.

Fish Tacos with Avocado Salsa

Grilled Fish
  • 1 teaspoon ground cumin
  • 1 tablespoon dried oregano
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 1/4 cup finely chopped cilantro
  • 1/4 cup olive oil
  • 2 pounds of red snapper fillets
Avocado Salsa
  • 1-2 jalapeño peppers (depending on heat preference)
  • 1/2 avocado, pitted
  • 1/4 cup olive oil
  • 1/4 cup chopped onion
  • 1/4 cup cilantro leaves
  • juice of 1 small lime
  • 1/4 teaspoon salt
  • 3 tablespoons water
Serve with
  • tortillas
  • leftover avocado, chopped
  • cilantro
  • chopped tomato
  • chopped green onions

For the fish: Mix together cumin, oregano, chili powder, salt, cilantro and olive oil until it is a paste. Spread it over both sides of the fish fillets, making sure it is evenly coated. Cover and refrigerate for at least 30 minutes and no longer than 2 hours.

To make the salsa: Lightly oil grill grates with an oil soaked paper towel and preheat to high heat. Grill jalapeno peppers until blackened all over. Place jalapeño in a bowl and cover with plastic wrap for 10 minutes. Meanwhile, prepare remaining salsa ingredients and put them into the bowl of a food processor.

Place the fish on the hot, greased, grill. Cook on one side for 3-5 minutes, or until opaque. Flip fish and cook until the fish flakes easily and is opaque throughout.

Peel the blackened skin off the grilled jalapeños, cut in half and remove seeds. Place peppers in the bowl of the food processor along with the other salsa ingredients. Process until smooth.

Flake fish with a fork and serve on tortillas along with avocado salsa, chopped tomatoes, chopped avocado, cilantro and green onions.

Makes: 12 small tacos

Grilled Fish adapted from Martha Stewart. Avocado Salsa adapted from The Martha Stewart Show.

Black Bean Salsa

By in Appetizers, Condiments, GF Sides, Gluten Free, Snacks 2 Comments Tags: , , ,

black bean salsa

In my search for healthy snacks I came across this recipe. Now, chips and salsa are not really a “healthy” snack but, I am a fan of the fact that this healthy salsa makes for a more filling and nutritious alternative when you get a salty craving. And, depending on what you serve it with, it may just turn into a healthy snack after all.

Tomatoes this time of year tend to be pretty tasteless, so this a great winter salsa since it uses only one small tomato. This type of recipe is highly adaptable. If you don’t like cilantro, leave it out. Throw in some red peppers, if you like. Or use red onions instead of green. Really, it’s not a science. You can literally chuck in whatever suites your fancy. Next time I’ll probably add some chopped avocado and amp up the spiciness by leaving in the jalapeño seeds.

I’m also planning on taking this out of the snack realm by making some to serve at our next taco night. It takes no time to prep and every bit of homemade goodness turns a good meal into a great one.

Black Bean Salsa

For a spicier salsa leave the seeds in the jalapeño pepper.

  • 1 small tomato, seeded and diced
  • 2 green onions, finely chopped
  • 1 jalapeño pepper, seeds and membranes removed, minced
  • 2 tablespoons chopped fresh cilantro
  • 1 garlic clove, minced
  • 2 tablespoons fresh lime juice
  • 1 (15.5 oz.) can black beans, rinsed and drained
  • 1/4 teaspoon salt

Toss ingredients together in a medium-sized bowl. Refrigerate until serving.

Adapted from Whole Living.

Homemade: Nacho Cheese Sauce

By in Appetizers, Homemade 67 Comments Tags: , , ,

nacho cheese sauce

When I was a teen (I feel old just for saying that) I was addicted to tortilla chips and cheese salsa. Addicted. Me and one of my friends would get together on the weekends and we’d eat the same thing every time – poutines, dill pickle chips (can you tell we’re Canadian?) and tortilla chips with cheese salsa. I’m not quite sure how any of us survived the eating patterns of our teenage years. I still love those same things but there’s no way I’d get away with that now without a huge belly ache.

I’ve tried many times to recreate both my favourite cheese salsa and the nacho cheese sauce you get poured over your chips at the theatre, but nothing ever came close. I’m proud to say I have finally conquered it! Well technically Kenji conquered it and I’m just reaping the benefits. Every cheese sauce I tried to make ended up grainy, gloopy and not even close to silky. And, the ones that promised to be smooth always had velveeta or some other processed cheese. This is the first one I’ve seen that doesn’t! And, just look at how silky smooth it is. The taste is so close to my favourite cheese salsa, just more real (woot!). And bonus, you can adjust the thickness according to your needs. Thicker for dipping and thinner for drizzling. I’m excited to make cheese fries and cheesesteaks, my mind is reeling with the possibilities of what I can pour this all over.

You can control the heat in many ways. As it is, it’s nice and spicy. For a mild sauce use only cheddar cheese. For super hot sauce add jalapeño peppers. For medium sauce substitute half of the pepper jack for more cheddar.

To be honest, I probably won’t be watching the Super Bowl on Sunday. But if you are, and are in need of a good dip, this is your meal ticket. ;)

Nacho Cheese Sauce

  • 4 oz. pepper jack cheese,shredded
  • 4 oz. cheddar cheese, shredded
  • 1 tablespoon cornstarch
  • 1 (12 oz.) can evaporated milk, divided
  • 2 teaspoons hot sauce
  • pinch salt

Toss together cheese and cornstarch, in a medium-sized saucepan, until evenly coated. Stir in 1 cup evaporated milk, the hot sauce and salt. Cook, stirring often, over medium-low heat until thickened, smooth and bubbly. Stir in additional evaporated milk, if needed, until desired consistency is reached.

Adapted from Serious Eats.

Chicken Salsa Ranch Wraps

By in Lunch, Main Dish, Poultry 16 Comments Tags: , , , , ,

chicken salsa wraps

James has been traveling for work quite a bit lately so I’ve been doing a lot of cooking for just me and Max. Normally that means I take a break from the kitchen and make things like hot dogs and poutines. But something has gotten into me lately and I’m finding myself wanting to make real dinners even when my hubby’s gone. But, since I’ve got both kids by myself I like to keep it simple and quick.

Recipes like this one are what help me keep it healthy when it’s just me and the kids. It comes together so quick it doesn’t even enter your mind that there might be something simpler to make. This coming from a girl who microwaves ham and cheese quesadillas on a regular basis for lunch. Because who wants to go through all of the work to preheat a pan? (Sad I know, but I honestly don’t mind them this way. These Chicken, Bacon and Black Bean Quesadillas on the other hand are far to special to make in the microwave.)

I’m very lucky because Max is not a picky eater. But, you can always tell when he REALLY likes something because he eats just as much as me (sometimes more). Pizza, waffles and spaghetti are a few of the items on that list and these wraps just joined them.

I love the way the sauce coats the chicken and thickens up a bit once it hits the hot pan. Makes my lips smack together just thinking about it. Although, if you want to pack this in a picnic lunch I would advise simply stirring the salsa and ranch together and using it as a dressing to drizzle over the wraps before rolling up. You could skip the whole cooking process altogether by using cooled leftover chicken as well. Either way it’s super quick and super tasty.

Chicken Salsa Ranch Wraps

  • 1 pound chicken breasts, cut into strips
  • salt and pepper, to taste
  • 1/2 cup salsa
  • 1/4 ranch dressing
  • tortillas
  • shredded cheese, lettuce and sliced red bell peppers, to serve
  1. Heat a skillet over medium high heat. Add a small amount of oil to the pan, add chicken and season with salt and pepper. Cook, stirring occasionally until cooked through. Stir in salsa and ranch. Cook until bubbly.
  2. To serve: Place a tortilla on a plate. Top with chicken mixture, shredded cheese, lettuce and red pepper. Roll up and serve.

Serves: 4

Adapted from Kraft.

Grilled Fish Tacos with Fresh Salsa

By in GF Mains, Gluten Free, Main Dish, Seafood 10 Comments Tags: , , , , , ,

Fish Tacos

I apologize for my absence the last while. Some unexpected events have occurred and I haven’t been able to keep up my posting schedule. Peach Monday, which was missed this week (sorry!), will be posted on this coming Monday. My posting may be a little erratic over the next couple of weeks and I hope you’ll be patient with me. I promise to fill you in as soon as I can but for now, here is the post that I had been hoping to do before Fathers Day.

I grew up with three brothers, which means I got the coveted title of “Daddy’s Girl” all to myself. And, I’ve always been very proud of it. My Dad and I are a lot alike and he always seems to know what’s going on in my head. He’s always been there for me, to help me be a better person, to remind me to always do my best no matter the results, and to teach me to let go of things that are not perfect.

He is a man of utmost integrity. His heart is more pure then anyone I have ever met. His desire for what is right and true in this world has been such an inspiration to me. I often cringe at the way fathers are portrayed today, as whit-less, lying, always up to no good men, because I feel like it takes away from the men who are doing it right. My Dad is one of those men. He’s humble enough to admit when he’s wrong, strong enough to make the right decisions, and courageous enough to stand up for what’s right. He is one of my favourite people in the world and he’s my hero!

Me & Dad/Max & Grandpa

My Dad is my favourite person in the world to cook for. He’s adventurous in the kitchen, always gives his honest opinion and is simply not picky. When I was trying to think of something to make for him for Fathers Day from afar I new it had to be something fishy because he loves to cook with fish.

These Grilled Fish Tacos were perfect. White fish doused in a tex-mex marinade, grilled until flaky tender and then topped with a fresh salsa that’s vibrant and light. It was absolutely delicious even for this on-the-fence fish eater.

Happy Fathers Day Dad! Your honesty and love light up my life. I love you!

Grilled Fish Tacos with Fresh Salsa

adapted from My Recipes

Fish
  • 1 tablespoon lime juice
  • 2 teaspoons canola oil
  • 2 garlic cloves, minced
  • 2 teaspoons chili powder
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • 1 pound white fish fillets (such as halibut or tilapia)
  1. Mix together all ingredients, except fish to make marinade. Add fish and marinate for 15-30 min.
  2. Grill fish on a lightly greased grill over medium high heat for 6-10 minutes or until cooked through and flakes easily with fork. Flip halfway through cooking time.

* If you prefer you can bake these in the oven at 400ºF for the same amount of cooking time. No need to flip.

Salsa
  • 2 cups finely chopped tomatoes
  • 1/4 cup sliced green onions
  • 1 jalapeño, seeded and minced
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon lime juice
  • 1/4 teaspoon salt
  1. Mix together all ingredients. Cover and refrigerate until serving.
To serve
  • 8- 6 inch corn or flour tortillas
  • sour cream
  • shredded cheese

*these are gluten free if served with corn tortillas.

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